Ingredients
Vegetables
- 2 small beets (1 heaping cup chopped, 200 g, peeled and cooked)
Legumes & Seeds
- 1 can (19 oz) chickpeas (drained and rinsed, reserve 2 tbsp of the liquid)
- 3 tbsp tahini
Others
- 2 tbsp chickpea liquid/aquafaba (reserved from can of chickpeas)
- 3 tbsp lemon juice
- 1 tsp sea salt
- 3 cloves garlic
Instructions
- Cook Beets: Cook the beets to your preference by steaming or roasting until they are easily pierced with a fork, ensuring they are tender and ready for blending.
- Prepare Beets for Blending: Place the cooked beets in a food processor or high-speed blender and pulse a few times to break them down into smaller pieces, making blending easier.
- Add Remaining Ingredients: Add the drained chickpeas, reserved chickpea liquid, tahini, lemon juice, sea salt, and garlic cloves to the food processor with the beets. Process the mixture until it becomes smooth and creamy in texture.
- Serve or Store: Serve the beet hummus immediately as a dip or spread, or refrigerate in an airtight container for up to 5 days to enjoy later.
Notes
- You can choose to steam or roast the beets depending on your preference; roasting may intensify the flavor while steaming preserves more moisture.
- Reserving some chickpea liquid (aquafaba) helps to achieve a creamier consistency without adding extra oil.
- Store the beet hummus in the fridge for up to 5 days to maintain freshness.
- If you prefer a thinner consistency, add more reserved chickpea liquid gradually until desired texture is reached.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
